Chop mushrooms and onions. Sauté in half the butter, add finely chopped garlic, white wine and broth. Boil until reduced by almost half. Add the cream, strain the sauce, correct seasoning and finally add the last piece of cold butter to hot sauce, and off the fire. Shake and serve.Cook diced pork according to package directions and bathe with the sauce or serve on it.Suggested accompaniment: steamed white rice and vegetables passed through a little butter with garlic